How To Make Anmitsu At Home (Japanese Summer Dessert Recipe)
Anmitsu is a Japanese traditional summer dessert, made of small cubes of semi-translucent agar jelly. Agar is called Kanten in Japanese, and it is made from red algae, making it plant-based.
Kanten itself has no flavor. It doesn’t taste anything, but the jelly texture is enjoyable. It is well-known for having a high fiber content yet being low-calorie. It is also said in Japan that if you consume a lot of kanten, you will have healthy skin.
Anmitsu is typically served with fruits, shiratama dango, and anko (red bean paste). It is then topped with a scoop of ice cream and kuromitsu black sugar syrup is drizzled over top. The colors of the fruits placed on top of anmitsu with the ice cream and the kuromitsu make it look like an extremely appealing and tasty summer dessert. The inclusion of the cool kanten jelly also makes anmitsu a perfect dessert for escaping from the summer heat!
The way anmitsu came to be is that a sweets shop in Ginza in Tokyo started selling it during the Meiji Era (1868-1912). Ginza has been always the most famous higher-end shopping area in Japan, so anmitsu had somewhat of a luxurious image.
Anmitsu literally translates to red bean paste and syrup. There is also a similar dessert in Japan called “Mitsu Mame”. The difference between these two desserts is that anmitsu is served with red bean paste, while mitsu mame is not.
When looking for kanten in the grocery store, there are four different forms you can find it in – powder, stick, thread, and flakes. For this recipe, we are using powdered kanten, because it is the easiest one to work with for beginners. It also evenly dissolves in water.
You can make the kanten jelly and shiratama dango for anmitsu ahead of time and store them in the refrigerator until needed. Once you’re ready to make anmitsu, just assemble the kanten jelly with the shiratama dango, fruits, ice cream, and kuromitsu, and done.
Anmitsu is a perfect dessert for summer, not only because it is refreshing, but also because the kanten jelly will not melt even in higher temperatures.
Some people call anmitsu a “sweet that brings coolness”. Enjoy your summer with this Anmitsu and stay healthy!
Overview
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 2.5g Kanten Powder
- 250cc Water
- 10g Sugar
- 30g Shiratama Glutinous Rice Flour
- 2 Tbsp Water (for making shiratama dango)
- Kuromitsu Syrup (Japanese Black Sugar Syrup), to taste
- A Scoop of Anko (Red Bean Paste)
- A Scoop of Matcha Ice Cream (or your favorite ice cream)
- Fruits (kiwis, cherries, bananas, or any of your favorite fruits)
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